Description
Crispy Chicken Caesar Sandwiches combine thin, golden chicken cutlets with a creamy homemade Caesar salad, all nestled inside soft brioche buns. This recipe delivers a satisfying crunch and rich flavor perfect for a crowd-pleasing meal in under an hour.
Ingredients
Crispy Chicken
- 1 pound boneless, skinless chicken breasts
- Kosher salt and pepper, to taste
- 2 large eggs, lightly beaten
- 1 ½ cups seasoned breadcrumbs
- ⅓ cup finely grated parmesan cheese
- 5 to 6 tablespoons olive oil
- 4 to 6 brioche buns
Caesar Salad
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- ½ lemon, juiced
- Kosher salt and pepper, to taste
- ⅓ cup olive oil
- 10 to 12 cups chopped romaine lettuce
- Kosher salt and pepper, to taste
- ⅓ cup finely grated parmesan cheese
- ⅓ cup shaved parmesan cheese
Instructions
- Prepare Chicken Cutlets: Thinly slice the chicken breasts lengthwise into very thin cutlets, about 3 to 5 slices per breast. Season all over with kosher salt and pepper. Line a baking sheet with paper towels for resting cooked chicken.
- Set Up Dredging Stations: Place the lightly beaten eggs in a shallow dish. In another shallow dish, combine the seasoned breadcrumbs and ⅓ cup finely grated parmesan cheese.
- Heat Olive Oil: Pour 1 to 2 tablespoons of olive oil into a large skillet and heat over medium for about 5 minutes, adjusting heat as needed to avoid burning.
- Coat Chicken: Dip each chicken cutlet first into the egg, then into the breadcrumb mixture, pressing gently to adhere the crumbs well.
- Cook Chicken: Place 2 to 3 breaded cutlets at a time into the heated skillet. Cook until golden brown and crispy, about 3 to 4 minutes per side, until the internal temperature reaches 165°F. Remove cooked chicken to paper towel-lined baking sheet. Repeat with remaining chicken, adding more oil if needed.
- Make Caesar Dressing: In a food processor or blender, combine minced garlic, Greek yogurt, parmesan, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and pepper. Blend until smooth. While blending, slowly drizzle in ⅓ cup olive oil until the dressing is creamy. Dressing can be stored in the fridge for 3 to 4 days.
- Toss Salad: In a large bowl, toss the chopped romaine with a pinch of salt and pepper. Drizzle a few tablespoons of the Caesar dressing over the lettuce, then add finely grated and shaved parmesan cheese. Toss again until evenly coated.
- Assemble Sandwiches: Place one or two crispy chicken cutlets on the bottom half of each brioche bun. Pile generously with the dressed Caesar salad, then top with the other bun half. Serve immediately, optionally with extra salad on the side.
Notes
- For the crispiest chicken, make sure the cutlets are very thin and the oil is heated properly before frying.
- The Caesar dressing can be made ahead and stored in the refrigerator for up to 4 days.
- If anchovy paste is unavailable, you can omit it or substitute with a teaspoon of Worcestershire sauce for umami flavor.
- Check the internal temperature of chicken cutlets to ensure they reach a safe 165°F (74°C).
- Use brioche buns for a rich, buttery flavor but feel free to substitute with any preferred sandwich bread.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Sandwiches
- Method: Frying
- Cuisine: American
